FOXBOROUGH When the Revolution started their academy program in 2008, the goal was to become a pipeline for local players to rise up the ranks, from competitive youth soccer all the way to even MLS. reality of it is that the vast majority of our academy players won play professional soccer, said Revolution general manager Mike Burns. for those few who are good enough and do become professional players, we think it a great way for them to get to be pro players. Diego Fagundez, 18, is one of the Revolution flair players. His speed and nifty foot skills help the team on offense, as he has a team high seven goals to go with four assists. And Scott Caldwell, 22, uses efficient passing and pure consistency as a holding midfielder to protect the Revolution back four. The teammates are an example of how there isn one direct route from an MLS academy to the major league team. Fagundez and Caldwell have made their way up the ranks in different ways. On a humid August afternoon, with threatening clouds overhead, Caldwell takes part in a one touch passing drill, pinging the ball around in a 10 yard circumference with four teammates. He is soft spoken but plays a vital role just in front of the Revolution backline, acting as the main pipeline between defenders and attacking midfielders. Caldwell says his playing style reflects his personality. He describes himself as I don like to complicate things. right back Andrew Farrell, who is Caldwell roommate on road trips, enjoys hanging out with the Braintree native and agreed that simplicity is a trait of his. kind of low key, likes to read, said Farrell. just simple. Caldwell captained the Revolution inaugural academy team during the 2008 season and opted to play in college before trying to go pro. His University of Akron career was a success. Caldwell was a captain his junior and senior years, leading the Zips to an NCAA Division 1 national championship to cap his senior year. And while playing at the highest level of collegiate soccer, Caldwell was working diligently on academics. He graduated with a 3.93 GPA and an accounting degree. But there one more hurdle to leap in his academic career. It no cakewalk, either. working toward my CPA degree, says Caldwell. are four exams, and I passed the first one, but it tough. his rookie season in MLS, Caldwell is taking an online course through Becker Professional Education in the hopes of passing the next three exams. go to a few courses here and there, says Caldwell. I have a lot of study material and I put in some studying and go from there. man When he not engaged in leisure activities such as reading Caldwell is a fan of mystery novels, and enjoys Dan Brown and Harlan Coben he can be found at a Revolution training session, bettering his skills at the defensive midfield position he has taken hold of. smartest players have to be in the middle of the park, and for him to be there as a rookie speaks volumes about his ability, says Farrell. At the start of the season, the Revolution had four good options to start in the midfield role. There was Kalifa Cisse, who played in the English Premier League. Clyde Simms, who has captained the Revolution, was also in the mix. And Andy Dorman was a 31 year old veteran. The other player was Caldwell, an MLS rookie. Five months into the season, Cisse had his contract terminated by mutual agreement with the club, and Simms is struggling with a turf toe injury. Dorman has made only one start. Caldwell, meanwhile, has been playing significant minutes since late May, helping the Revolution creative midfielder, Lee Nguyen, run the show. But Caldwell is quick to distance himself from the notion there was ever an order among the choices. don look at it that way, as a pecking order, he says. and every day, every player is fighting for a position. Each day in training, you have to work hard that how I view it. You never safe, and you got to keep getting better. thing that impresses coach Jay Heaps is Caldwell consistency. That part of the reason he is now starting. In the team last home game, against the Chicago Fire, Caldwell completed 62 of 68 passes (91.2 percent) in a 2 0 victory. think we had a lot of competition [in March], and Scotty knew how difficult it would be for him to get on the field, Heaps says. think it really elevated his game. Scotty just kept grinding out excellent practices and really good performances in scrimmages. it up A player who shares Caldwell hard working mentality is Fagundez. The Leominster native feels at home with a soccer ball at his feet. is something that I love to do, and I would do it 24/7 if I could, he says. Fagundez starts at left midfield and plays in an advanced position on the field. He takes on defenders and scores using his quick pace and shifty footwork. He has been successful to the point where opponents zero in on him as part of the game plan. Fire Red 3s ,Air Jordan 9 Calvin Bailey Venom Green 10s Air Jordan 5 Laney Fire Red 5s Grey Toe 13s Air Jordan 6 Black Infrared 2014 Air Jordan 14 Sport Blue Bright Crimson 3s Air Jordan 4 Thunder 2012 AFTER all the talk about the unfamiliar journey we were going on last Saturday to city, it seemed ironic that the destination turned out to be one we know only too well. No other county has endured more defeats in big championship games down through the years; there's even been a book written on the subject of Mayo's trials and tribulations when it comes to ending the long wait. Unfortunately, last weekend's reversal makes a compelling case for inclusion in the next edition. For all the hard knocks and heartbreaking losses over the last 63 years, very few contained as much drama, excitement, controversy, incident and tension as this one. There was any amount of blood and sweat spilt after almost two hours of abrasive, bone shaking action, and tears flowed freely afterwards as Mayo players and supporters acknowledged the end of an era. James Horan's decision to step down after the game confirmed that a memorable and very successful chapter in Mayo's story had come to a close. History will be kind to the Horan era but this week, as all concerned reflect on another one that got away, there will be no shortage of regrets, ifs, buts and maybes. In time this group of Mayo players will realise that they played their part in a remarkable period for the county; dark days in Markievicz Park and Pearse Park back in 2010 now seem like a different lifetime. And, who knows, maybe the best is yet to come. But last Saturday evening we were reminded that football is a very simple game, especially when it's played by a group of well drilled, well organised and highly motivated players. Men on a mission, armed with a few game plans, and with players like David Moran and Kieran Donaghy to lead the charge. They bent the game to their will and dragged over the line to victory. Mayo played their fair share of sparkling football too, and left everything on the field in pursuit of victory, but they had failed to learn the lessons of six days earlier. And they were made to pay the ultimate price. The conversation would be very different this week had Robbie Hennelly's last kick of the game at the end of normal time been converted. However, his 45m free into the teeth of the wind fell just short of the goal where it was punched clear by the gargantuan Donaghy. It was a superb effort by Hennelly, and it would have been a suitably special end to an epic, marathon of a match. Instead, both teams faced into extra time after finishing all square at 3 11 apiece and we continued to hope for the best. Mayo's best on the evening though wasn't good enough and, despite hitting the front with quickfire points from the excellent Cillian O'Connor and Kevin McLoughlin, they failed to score for the last 20 minutes of the additional period. 's monopoly on possession and the presence of Messrs Donaghy and O'Donoghue meant they always threatened scores, and an unanswered five points was more than enough to eventually get the job done. The below par performance by the referee is well documented elsewhere in these pages, but a couple of very debatable close in frees got up and running in extra time. They then picked off three superb points in the second period from Jonathan Lyne (2) and Paul Geaney to make the decisive break for another All Ireland Final as Mayo ran out of energy, ideas and time down the home stretch. A late brawl involving a cluster of players, plus an incursion onto the field by an irate supporter, did nothing to help their attempts at a rescue mission. Neither did 's willingness and ability to disrupt their opponents and engage them in sideshows in the dying moments. It was a masterclass in game management. This replay had everything, including three penalties, a black card, a red card, controversy aplenty, and two teams who were more than happy to throw themselves into a full blooded contest. The first quarter was incredibly tense and frenetic as the crowd of just over 36,000 created an electric atmosphere inside the tight confines of the Gaelic Grounds. led by 0 2 to 0 1 after 19 minutes as both sides weighed each other up; then Mayo struck for 2 2 in four incredible minutes, and the match caught fire for the evening. The first goal came from a Cillian O'Connor penalty after he was hauled down in the square. Two minutes later he netted again, this time a soccer style tap in after a brilliant catch, marauding burst, and pass from Aidan O'Shea. O'Connor also tacked on a couple of frees during this scoring spree and Mayo were 2 3 to 0 2 up, against the run of play. Fire Red 3s,GAITHERSBURG, Md. It happened Wednesday on W. Diamond Avenue (Rt. 117) near Perry Parkway.One man, a 34 year old, was deceased on the scene. His body landed in front of the First Baptist Church and Avalon School at 112 W. Diamond Avenue. The man brother, also 34 years old, was located nearby. He was also injured, but will survive and gave police an interesting account.The man told investigators that the Honda Civic that struck them was the same one he and his brother had been riding around in earlier in the morning. The pair was dropped off at the Gaitherstowne Plaza at Route 355 and Chestnut Street. The men walked the half mile down Chestnut Street and turned right on W. Diamond Avenue when the Civic came at them.Coincidentally, that Civic was found a few hours later, parked at an Auto Shop at the corner of Chestnut and Rt. 355. It had a busted out windshield, a flat tire, and front end damage investigators say is consistent with a pedestrian collision. It was towed away for evidence collection.Police are still working to locate the owner of the Civic and find out who was driving it at the time. It not clear how many people were in the car when it struck the brothers.Investigators don want to speculate on the relationship between the suspect or suspects and victims, except to say that the collision was not an "accident." The 34 year old death is being investigated as a felony homicide.Police are asking anyone with information regarding this crime to contact the Major Crimes Division at 240.773.5070. Crime Solvers will pay a cash reward of up to $1,000 for information provided to them that leads to an arrest and/or indictment for this felony crime.
Official Website Sale Discount Fire Red 3s,Joker 3s Ms. Bonavoglia, who lives in Bohemia, decided to experiment with gluten free cuisine at home using rice based pastas, which her body could tolerate. Soon afterward, she brought samples of the pasta and a list of gluten free ingredients she was using to the owner of Mama Italian Restaurant in Oakdale, where she had been a customer for 25 years. She spoke to the owner, John Passafiume, to ask if he would put just a few entrees on his menu, she said, I could guarantee he get a lot of business. a year, Mama had added a gluten free menu including linguine, penne and breaded, fried calamari made using mixtures of tapioca, arrowroot, brown rice and other gluten free flours. Business picked up; really didn think there would be so many coming for gluten free, Mr. Passafiume said. Mama is one of a growing number of restaurants on Long Island that have added gluten free dishes to accommodate customers with celiac disease. Italian food poses a particular challenge, given the wheat content in standard pastas and pizza, but in the past year alone, at least three Italian restaurants on Long Island have started offering gluten free options. Plum Tomatoes Pizzeria and Restaurant in Mineola began serving an individual size gluten free pizza two months ago, said Tony Guardavaccaro, the co owner. Caf Formaggio in Carle Place, which serves gluten free pizza and pasta, started doing so about eight months ago, and just added brownies and gluten free beer, said Joe Licata, a co owner, who has a family member with celiac disease. Luca Miceli, owner of the restaurant Mr. Miceli in Rockville Centre, has a gluten allergy and offers mozzarella sticks, chicken parmesan, angel hair pasta and other gluten free items. Frank Carr, a co owner of Emerson Restaurant in Babylon, added gluten free items like steak tartare and black tea cr br to the French American menu about two years ago when customers came in inquiring about them. never regretted that decision, Mr. Carr said. feel good about it. Oysterman in Sayville, the chefs will modify any dish on the regular menu for diners who have celiac disease; a new menu insert will be available in August, said James Gilroy, a co owner. not that difficult to do, he said. it good for business. 1 percent of the United States population is affected by celiac disease, according to Dr. Peter H. R. Green, director of the Celiac Disease Center at Columbia University. If not treated, the ailment, which is diagnosed through blood tests and an intestinal biopsy, can lead to nutritional deficiencies, anemia and other complications. The Gluten Intolerance Group of North America has a Gluten Free Restaurant Awareness Program that provides resources and guidelines for restaurants on keeping their kitchens safe. Mr. Passafiume of Mama one of the restaurants participating in the program, installed separate cookers, fryers, pots and other utensils to prevent cross contamination with dishes containing wheat and gluten. On a recent Saturday evening, several customers at his 90 seat pizzeria style business were requesting items from the four page specialty list. of his gluten free is better than regular food, said Margaret Costanza, 49, of Holbrook, who learned four years ago that she had celiac disease. Across from Ms. Costanza sat Caroline Weiss, 71, of Deer Park, who received the same diagnosis six months ago. eating chocolate cake, Ms. Weiss said. you believe this? was a gluten free flourless torte, Mr. Passafiume said. A restaurateur who has celiac disease herself, Joanne Lentini, 52, a co owner of Caffe Baldo in Wantagh, was making gluten free pasta for her own meals before she thought to offer it to customers. When a woman came in with a group but did not order pasta, Ms. Lentini discovered that the patron also suffered from the disorder. said: don you have some of my pasta? I keep it in the back, said Ms. Lentini, who then began offering a homemade gluten free menu at her family run restaurant. Unlike Ms. Lentini, Roger Montague, the owner of Smoking Sloe in Northport, said that when customers told him they had celiac disease, he had to ask what it was. He began offering a gluten free menu including ribs and barbecued chicken a few months ago. Though he doesn have duplicate facilities to prevent cross contamination, he said his kitchen was clean, his products are gluten free naturally, and his barbecue sauce does not contain wheat, which is often used as a thickening agent. Another naturally gluten free menu item is the dosas, or crispy crepes, served at Hampton Chutney Company in Amagansett; they are made with rice and lentil flour, said Gary MacGurn, co owner with his wife, Isabel. National chains, including Outback Steakhouse, Legal Sea Foods, Charlie Brown Steakhouse and P. F. Chang China Bistro also offer gluten free menu items, according to representatives for the companies. Chefs at P. F. Chang for instance, receive special training, use marked, colored plates to distinguish dishes with dietary restrictions and set aside one wok station solely for gluten free items, said Laura Cherry, a spokeswoman. Fran Watins, 57, of Commack, who is on the board of the Suffolk County Celiacs Support and Awareness Group, said that next month the organization, which has 400 to 500 members, will meet for the first time with restaurant owners on Long Island who may be interested in offering gluten free menus. Ms. Watins said that sensitivities to gluten differ, but celiacs have to be vigilant. Even a small amount of gluten can trigger a reaction, she said. Ms. Bonavoglia, who is also on the board of the Suffolk celiac group with Ms. Watins, has been campaigning to get more gluten free dishes in restaurants. A piano teacher by trade, she took up baking after her diagnosis, and now works with Garguilo Bakery in St. James on a line of gluten free items, including pie crust, bread and cookies. She uses xanthan gum to bind the flours. She hopes that more restaurants will create gluten free menus, and that awareness will continue to grow. spreading, Ms. Bonavoglia said. getting out there. the Wheat Following is a sampling of restaurants offering gluten free items in addition to standard fare, with a few examples. Many chains also have gluten free options. AMAGANSETT Hampton Chutney Company, Main Street and Hedges Lane; (631) 267 3131. Masala dosa, $7.95. Curried chutney chicken, with spinach and onion, $10.95.69 Deer Park Avenue; (631) 669 2333. Goat cheese salad, $9. Rib eye au poivre, $32. Flourless chocolate cake, $8. CARLE PLACE Caf Formaggio, 307 Old Country Road; (516) 333 1718. Pizza, $14.50. Brownies, $7. Gluten free beer, $6.50. OAKDALE Mama Italian Restaurant, 1352 Montauk Highway; (631) 567 0909. Pizza, $6 to $12, served on Wednesdays and Thursdays. Homemade cannolis, $6. ROCKVILLE CENTRE Mr. Miceli, 19 North Park Avenue; (516) 764 7701. Mozzarella sticks, $8. Pizza, $14. Any gluten free pasta dish, $3 additional. Fire Red 3s What is there in a hiking trip when you need to concern yourself with shoe bites and enlarged feet and other such subtleties as opposed to enjoying the trip? To avoid all of these, ensure that you get the right type of boots for your hiking trip. The hiking boots currently available are lightweight and flexible in comparison with the kinds that had been earlier in use for this purpose. These shoes or boots are far more technologically advanced these days also. Numerous types of feet and shanks, and fabrics which can be durable and waterproof are making these boots all the far more useful and advanced nowadays. The most important step in obtaining the appropriate type of footwear for you'd be to try the fit of the boots. They ought to in shape you well and only after that must you go for them. It is usually far better for your boot to be larger when compared to being smaller sized. Don't use the normally offered street shoes as your research point to get your correct footwear size. The hiking boots from the various European producers specifically the European ones, might be slightly differently sized. It is usually a good idea to have the size of you confirmed by a trained revenue guy. Proper attention should be given to the width and also the length of your feet, as feet tend to spread out slightly underneath the weight of a pack that tends to be heavy. There may exists fluctuation among the several manufacturers including not just the width and the size, but also about regardless of whether a specific set of two boots would be suitable for higher volume feet versus lower volume feet. Having large volume feet implies that your foot tends to take up more space inside the boot. In case of low volume boots, the other happens, that's, the toes tend to take up much less room inside the boot. For those with good volume feet, some shoes or boots may really feel tight as well as uncomfortable, even though the boot is of the correct width as well as length. On the contrary, those with minimal volume feet will feel that their feet are floating around inside the wide space with the boot and so lack in support. Experienced sales person would have the ability to guide you properly about the kind of shoe which most effective fit a person whenever you try them out. When you go to try out hiking boot, make certain that you get your socks on. Clothes can make a significant difference within the dimension and really feel of a start. Hence, trying out boots along with socks is often useful, as you would never be wearing shoes or boots without socks! Check the shoe by walking with it and standing with it on a degree floor. In case you really feel comfy, only then go for them. Your toes should be moving freely in the toe box in the boot. No uncomfortable pressure or rubbing should be presently there inside the boot. Check what sort of boot flexes in case of uphill along with downhill. All these factors should help you choose on buying the best fitted hiking boots.
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